Roasted Tomatillo & Avocado Salsa
This creamy, tangy blend of bright tomatillos and ripe avocados is complemented by zesty lime, fresh cilantro and a hint of serrano heat. Perfect for dipping, dolloping and drizzling just about anything. Serve this appetizer with Red Truck La Strada Pilsner or Dos Equis Lager.Ingredients
Serves 3 Cups
6 to 8 tomatillos (about 9 oz/250 g), husks removed
½ white onion, cut into large pieces
6 cloves garlic, unpeeled
3 serrano peppers, or to taste, whole with stem removed
1 lime, juice only, plus more to taste
1 bunch fresh cilantro, roughly chopped
bottom 1-in (2.5 cm) of stems removed
3 green onions, roughly chopped
1 large ripe avocado, peeled and pitted
¾ tsp (4 ml) salt, plus more to taste
Instructions
- Preheat a cast iron pan over medium-high heat, then add tomatillos, onions, garlic and serrano peppers. Toast until everything is lightly blackened on both sides.
- As vegetables become charred, remove from pan and add to a blender or food processor, making sure to first remove garlic skin. Purée, then cool to room temperature. Add lime juice, cilantro, green onions, avocado and salt and purée again until smooth. Adjust seasoning to taste. Serve with grilled fish, chicken or steak, try with eggs or use as a dip for grilled cheese sandwiches. Can be stored in an airtight container in refrigerator for 2 to 3 days before colour starts to change, but safe to eat within 5 days.
Drink Pairings
Peach Mustard Cedar Plank Pork Tenderloin
Here’s a low-maintenance recipe that’s full of flavour! Make sure to use a thermometer to ensure your pork is cooked but still juicy. Serve with Hard T Peach Vodka Iced Tea or Dead Frog Peach Lemonade Sour.Ingredients
Serves 4
1¼ tsp (6 ml) salt, divided |2 tsp (10 ml) brown sugar
1 tsp (5 ml) freshly ground black pepper
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
1 lb (450 g) pork tenderloin, trimmed
1 tbsp (15 ml) neutral-flavoured oil
½ cup (125 ml) peach preserves
2 tbsp (30 ml) wholegrain Dijon mustard
1 tsp (5 ml) balsamic vinegar
¼ cup (60 ml) chopped peaches
fresh parsley, for garnish (optional)
Instructions
- Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. |In a small bowl, mix 1 tsp (5 ml) salt, sugar, pepper, garlic powder, onion powder, paprika and cayenne. Sprinkle evenly over pork tenderloin. Let sit for 30 minutes, then coat with oil.
- Preheat barbecue grill to high.
- Place cedar plank on 1 side of barbecue. Heat for 5 minutes. Place pork on plank and cook, barbecue lid closed, for 10 minutes. Turn heat to low on side with plank and to medium on other side, and continue cooking until pork reaches an internal temperature of 130 F (54 C), about 20 minutes.
- While pork is cooking, in a saucepan, combine peach preserves, remaining ¼ tsp (1 ml) salt, Dijon and vinegar. Bring to a boil over medium heat. Remove from heat and set aside.
- Spread half of peach mixture over pork, close barbecue lid and continue cooking until pork reaches an internal temperature of 145 F (63 C). Add chopped peaches to remaining peach preserve mixture and keep warm.
- Remove pork from barbecue and let rest for 5 minutes before slicing. Place slices on a serving platter and pour remaining peach mixture overtop. Serve with a green salad.
Drink Pairings
Smoky Pineapple Pico de Gallo
Where there’s smoke, there’s fire, and this has plenty of both. A bold fusion of charred pineapple, juicy tomatoes and crisp Anaheim peppers is elevated with mezcal’s smoky allure and chipotle’s fiery kick. Enjoy this appetizer with Modelo Beer or Persephone Brewing Coast Life Lager.Ingredients
Serves 3 Cups
½ pineapple, peeled, cored and cut into 1-in (2.5 cm) slices
1 tomato, cut into ¼-in (0.6 cm) dice
¼ tsp (1 ml) salt, plus more to taste
¼ cup (60 ml) Fandango Mezcal
1 to 2 canned chipotle peppers, to taste, plus 1 tbsp (15 ml) adobo sauce from can
1 tbsp (15 ml) agave syrup or honey
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) coriander seeds
1 lime, zest and juice
½ cup (125 ml) seeded Anaheim or poblano pepper cut into ¼-in (0.6 cm) dice
⅓ cup (80 ml) finely chopped fresh cilantro
¼ cup (60 ml) red onion cut into ¼-in (0.6 cm) dice
Instructions
- Preheat barbecue grill to high and lightly oil grill. Grill pineapple, with barbecue lid up, for about 4 minutes per side, until well marked on both sides. Let cool, then dice into ⅓-in (0.8 cm) pieces.
- In a bowl, toss diced tomatoes with salt, then transfer to a strainer set over a bowl. Drain for 5 minutes, then discard excess liquid.
- In a food processor or blender, combine mezcal, chipotle peppers, adobo sauce, agave syrup, cumin, coriander and lime zest and juice. Purée until smooth.
- Transfer mezcal mixture to a mixing bowl and add diced pineapples, tomatoes, Anaheim peppers, cilantro and red onions. Toss well and season to taste. It will be spicy at first, but flavour will mellow a bit if left to sit for a couple of hours. Serve with grilled fish, chicken or prawns, on a poke bowl or piled onto a pulled pork sandwich. Can be stored in an airtight container in refrigerator for up to 5 days.
Drink Pairings
Spiced Hot Honey Wings
These wings are packed with flavour and can be as spicy as you like! Adding the Thai chilies and lime juice to the honey after it’s heated keep the flavours bright and fresh. Serve with Red Stripe Lager or Malibu Pina Colada.Ingredients
Serves 4
2 lbs (900 g) split chicken wings
2 tsp (10 ml) salt, plus more to taste
3 cloves garlic, minced
1 tsp (5 ml) freshly ground black pepper
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) onion powder
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) soy sauce
1 tbsp (15 ml) neutral-flavoured oil
3 limes, divided
1 tsp (5 ml) chili paste (such as sambal oelek), plus more to taste
¼ cup (60 ml) honey
1 Thai (bird’s eye) chili, minced, to taste
fresh cilantro leaves, for garnish
Instructions
- In a large mixing bowl, combine chicken wings, 2 tsp (10 ml) salt, garlic, pepper, cumin, coriander, onion powder, Worcestershire, soy sauce, oil and zest and juice of 1 lime. Cover with plastic wrap and marinate in refrigerator for at least 1 hour or overnight.
- Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. Remove chicken wings from refrigerator 1 hour before cooking. Preheat barbecue grill to high.
- Place plank on right side of grill and heat for 5 minutes. Turn off heat under plank, place chicken wings on plank in a single layer and cook, barbecue lid closed, for 15 minutes. Turn heat on left side of grill to medium and continue cooking until wings reach an internal temperature of 165 F (74 C), about 20 more minutes.
- While wings are cooking, place chili paste and honey in a small saucepan and bring to a simmer over medium heat. Turn off heat and add chilies and zest and juice of 1 lime. Keep warm.
- Cut remaining lime in half. Place wings in a large clean mixing bowl, mix 3/4 of hot honey with the wings, the remainder can be used for dip. Transfer to a platter, garnish with cilantro and lime halves and serve.
Drink Pairings
Shrimp Boil Griller Packets
This is an easy way to have the fun of a shrimp boil without all the mess—and because everything is cooked in a foil packet, the flavours aren’t watered down by boiling! Enjoy the Shrimp Boil alongside Cutwater Mango Margarita or Barnside Brewing Honey Comb Amber Ale.Ingredients
Serves 4
1 lb (450 g) new potatoes*
1 tbsp (15 ml) salt, plus more to taste
¼ cup (60 ml) unsalted butter, room temperature
2 tsp (10 ml) Old Bay seasoning
1 clove garlic, minced
1 tsp (5 ml) minced onions
2 tsp (10 ml) minced fresh parsley
1 lb (450 g) shrimp, peeled and deveined
2 ears corn, shucked and cut into quarters
1 lb (450 g) smoked sausages (such as andouille or kielbasa), cut into 1-in (2.5 cm) slices
1 lemon, cut into 4 wedges |freshly ground black pepper, to taste
* To skip step 1 and reduce cooking time, use precooked potatoes or leave them out.
Instructions
- Put potatoes and 1 tbsp (15 ml) salt in a medium saucepan, cover with water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are tender, 10 to 20 minutes, depending on size of potatoes.
- In a small microwaveable bowl, mix butter, Old Bay, garlic, onions, parsley and salt to taste. Melt in microwave for 30 seconds to 1 minute. Set aside.
- Preheat barbecue grill to medium-high.
- Cut heavy-duty foil into 4 pieces, each about 12 × 18-in (30 × 45 cm). Divide potatoes, shrimp, corn, sausages and lemon wedges evenly on each piece of foil. Drizzle each packet with butter mixture.
- Wrap each packet tightly and grill, barbecue lid closed, for 12 to 15 minutes, until shrimp are pink, opaque and cooked through.
- Transfer each packet to a bowl and serve, seasoning with more salt and pepper if needed.
Drink Pairings
Tomato & Bean Salad
The Mediterranean feel of this salad is perfect for summer. Stanley Park Brewing Electro Lager or Cabron Ranch Water make great pairings for this Tomato and Bean Salad.Ingredients
Serves 4
½ cup (125 ml) extra-virgin olive oil, divided
3 tbsp (45 ml) balsamic vinegar
1 tsp (5 ml) Dijon mustard
1 clove garlic, minced
1 sun-dried tomato packed in olive oil, finely chopped
1 small shallot, minced
salt and freshly ground black pepper, to taste
1 cup (250 ml) canned gigante beans, drained and rinsed
2 handfuls fresh basil leaves, plus more for garnish
3 heirloom tomatoes, thickly sliced
1 cup (250 ml) cherry tomatoes, halved
Instructions
- In a medium bowl, whisk ¼ cup (60 ml) olive oil, vinegar, Dijon, garlic, sun-dried tomatoes, shallots, salt and pepper. Add beans, mix well and marinate in refrigerator for 10 minutes or up to 1 hour.
- In a blender, blend basil and remaining |¼ cup (60 ml) olive oil until smooth. Strain through a fine-mesh strainer. Discard basil remnants.
- Lay tomatoes on a serving platter, top with marinated bean mixture, drizzle with 2 tbsp (30 ml) basil oil and garnish with basil leaves.
Drink Pairings
Chopped Green Goddess Salad
Chopped salads come together so quickly, and this is no exception. The dressing is bright and fresh from all the herbs. Serve this salad alongside Second Cousin Pear Cider or Four Winds Featherweight IPA.Ingredients
Serves 4
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) full-fat plain Greek yogurt
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) champagne vinegar
¼ cup (60 ml) roughly chopped fresh parsley leaves
2 tbsp (30 ml) roughly chopped fresh dill leaves
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) roughly chopped fresh tarragon leaves
1 tsp (5 ml) celery salt |1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) Tabasco sauce
1 clove garlic, minced
salt and freshly ground black pepper, to taste
2 cups (500 ml) chopped romaine lettuce
1 avocado, pitted and diced
1 long English cucumber, diced
1 cup (250 ml) roughly chopped snow peas
1 cup (250 ml) roughly chopped pea tips
½ cup (125 ml) pistachios, chopped
Instructions
- To make dressing, in a blender, combine olive oil, yogurt, lemon juice, vinegar, parsley, dill, chives, tarragon, celery salt, Worcestershire, Tabasco, garlic, salt and pepper. Blend until smooth.
- In a large salad bowl, toss remaining ingredients with dressing. Taste and adjust seasoning, and serve.
Drink Pairings
Watermelon Cucumber & Feta Salad
This is the perfect salad for a hot summer day. The salty feta complements the juicy, sweet watermelon well. Enjoy this salad with Bridge Brewing Primetime beer or a Spicy Margarita by Ole Cocktails.Ingredients
Serves 4
2 handfuls fresh mint leaves, divided
4 oz (110 g) feta, cut into cubes
1 tbsp + ¼ cup (75 ml) extra-virgin olive oil, divided
1 handful fresh flat-leaf parsley
leaves, finely chopped
1 handful fresh chives, finely chopped
1 handful fresh basil, roughly chopped
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
salt and freshly ground black pepper, to taste
1 lb (450 g) watermelon, cut into 1-in (2.5 cm) cubes
½ small red onion, thinly sliced
1 long English cucumber, cut into 1-in (2.5 cm) pieces
Instructions
- Set aside a few mint leaves to use as garnish, and finely chop rest of mint.
- In a small mixing bowl, toss feta with 1 tbsp (15 ml) olive oil. Add parsley, chives and half of chopped mint, and toss to coat. Set aside.
- In a blender, combine remaining ¼ cup (60 ml) olive oil, remaining chopped mint, basil, vinegar, Dijon, salt and pepper. Blend until smooth.
- On a large serving platter, arrange watermelon, red onions, cucumbers and reserved whole mint leaves. Drizzle with dressing and serve.
Drink Pairings
Guinness & Oyster Sauce Pot Roast
Comforting Sunday roast with an unexpected savoury twist. Rich and malty Guinness mingles with luxurious oyster sauce and exotic spices. This is like a warm hug from a faraway friend. This dish is best enjoyed with a glass of Tom Gore Cabernet Sauvignon or Guinness Draught.Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil, divided
3 lbs (1.4 kg) beef chuck or bottom blade roast
2 large carrots, cut into 1½-in (4 cm) pieces
2 stalks celery, cut into 1½-in (4 cm) pieces
1 yellow onion, diced small
5 cloves garlic, minced
1 cup (250 ml) fresh shiitake mushrooms, stems removed
1-in (2.5 cm) knob fresh ginger, sliced ⅛-in (0.3 cm) thick
1 × 440 ml can Guinness Draught
2 cups (500 ml) low-sodium beef stock
⅔ cup (160 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
4 whole cloves
3 dried bay leaves
2 whole star anise
1 stick cinnamon
½ tsp (2.5 ml) black peppercorns
1 lb (450 g) Yukon Gold nugget potatoes
3 tbsp (45 ml) cornstarch
chopped green onions, for garnish
chili-garlic oil, to serve
Instructions
- In a large skillet over medium-high heat, warm 1 tbsp (15 ml) vegetable oil. Add beef and brown on all sides. Transfer to a slow cooker along with carrots and celery.
- To same skillet over medium-high heat, add remaining 1 tbsp (15 ml) vegetable oil and sauté onions, garlic, mushrooms and ginger until softened and fragrant, 3 to 4 minutes. Pour in Guinness, scraping up any brown bits stuck to bottom of pan, then transfer to slow cooker along with beef stock, oyster sauce and dark soy sauce.
- With a small piece of cheesecloth, prepare a sachet of cloves, bay leaves, star anise, cinnamon stick and black peppercorns. Tie tightly with butcher’s twine and add to slow cooker.
- Set slow cooker to low and cook for 6 hours. Add potatoes and adjust slow cooker temperature to high. Cook until beef is fork-tender and potatoes are soft, another 2 to 3 hours. Can also be cooked in 300 F (150 C) oven, covered, for 3½ to 4 hours, with potatoes added after first 2 hours.
- Transfer beef, carrots, potatoes and mushrooms to a serving dish.
- Strain cooking liquid into a medium saucepan and bring to a simmer. Make a slurry by mixing cornstarch with just enough water to make a thin paste, then whisk this into simmering broth. Pour thickened gravy over roast or serve on side.
- Serve garnished with lots of chopped green onions and chili-garlic oil on side.
Drink Pairings
Halloweenies
Bring a bit of whimsy and fun to the party with these quick and easy sausage roll canapés. In a pinch, use store-bought grainy mustard and spike it with a splash of Dark Matter. Enjoy these Halloweenies with Hoyne Brewing Dark Matter beer.Ingredients
Serves 8-10 people. Makes about 20 canapés.
HALLOWEENIES
1 lb (450 g) frozen puff pastry sheets
1 lb (450 g) sausages (maple breakfast or a thinner type such as merguez or sujuk)
1 egg yolk
1 tbsp (15 ml) milk
edible eyes or sour cream and green peppercorns, for garnish
DARK MATTER HONEY MUSTARD
½ cup (125 ml) yellow mustard seeds
¼ cup (60 ml) black mustard seeds
¾ cup (180 ml) Hoyne Brewing Dark Matter, plus more as needed
2⅛ tsp (10 ml + a pinch) salt, divided
½ cup (125 ml) malt vinegar
2 tsp (10 ml) granulated sugar
½ tsp (2.5 ml) granulated garlic
¼ cup (60 ml) liquid honey, plus more to taste
Instructions
- To make the Halloweenies, thaw puff pastry in refrigerator for 3 to 4 hours.
- If using merguez or other longer sausage, cut into 3½-in (9 cm) long pieces.
- On a lightly floured surface, use a pizza cutter to cut puff pastry sheets into ⅓-in (0.8 cm) strips. Wrap each sausage with 2 or 3 strips of puff pastry, as needed, leaving a small gap near 1 end to place eyes in step 6. Transfer to a parchment-lined baking sheet, loosely cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 425 F (220 C) and set rack to centre position.
- To make the honey mustard, In a small pan over medium heat, toast mustard seeds until warm and fragrant, about 2 minutes. Transfer to a jar with a tight-fitting lid and pour in Dark Matter to cover. Add a pinch of salt, stir well and add more beer to cover again. Seal jar and let sit at room temperature for 24 hours.
- The following day, in a food processor, combine soaked mustard seeds, vinegar, sugar, remaining 2 tsp (10 ml) salt and garlic and pulse to preferred consistency.
- To finish, combine mustard with honey, adding more honey to taste. Mustard can be made ahead and stored in an airtight container in refrigerator for up to 1 month.
- In a small mixing bowl, whisk egg yolk and milk. Remove wrapped sausages from refrigerator and brush tops with egg mixture. Transfer to oven. Bake until sausage reaches internal temperature of 165 F (74 F) and pastry is golden brown, 25 to 30 minutes.
- Garnish each canapé with 2 edible eyes or 2 small dots of sour cream with green peppercorns set in centre of each. Serve with Dark Matter Honey Mustard.